Lemon Custard Cake: Bright, Creamy, Absolutely Worth Baking
A zesty Lemon Custard Cake with a golden top, creamy center, and tender base that forms from one simple batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large eggs, separated
1 1/4 cups granulated sugar
1 tablespoon lemon zest (freshly grated)
1/2 cup melted unsalted butter
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk (room temperature)
Powdered sugar (for garnish)
Instructions
1. Preheat oven to 325°F (160°C). Grease and line a 9×9-inch pan with parchment.
2. Whisk egg yolks with sugar until pale and creamy.
3. Add lemon zest, lemon juice, melted butter, and vanilla; mix well.
4. Sift flour and salt; whisk in gradually.
5. Slowly whisk in milk to make a smooth, thin batter.
6. Beat egg whites to stiff peaks.
7. Fold whites into batter in batches, keeping some lightness.
8. Pour into the pan; smooth the top.
9. Bake 40–45 minutes until golden with a slight jiggle in the center.
10. Cool completely in the pan; dust with powdered sugar before serving.
Notes
Use room-temperature milk and eggs for best layer separation.
Do not overbake; a slight jiggle ensures a creamy center.
Chill 1–2 hours before slicing for the cleanest squares.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 30g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
Find it online: https://www.recipesloop.com/lemon-custard-cake/